また、京都では、ラーメンに限らず麺類は出汁を楽しむという意識が強いのか、麺はどうも後回しになってる感が強く、ラーメンでも、名店、老舗、人気店と呼ばれるラーメン専門店の大半が製麺所の麺を使っており、自家製麺の店はほとんど無いという、他府県のラーメン専門店ではあまり見られない傾向がある。例文帳に追加

Noodles are not overly emphasized in due to the fact that enjoying the soup is strongly emphasized with ramen as well as other noodles, and a majority of well-established, long-established, and popular stores purchase noodles from noodle-making factories instead of making noodles in the store, a trend which is seldom seen in stores specializing in ramen in other prefectures.発音を聞く - Wikipedia日英京都関連文書対訳コーパス

一般の家庭用小型製麺器では、取扱いが難しく使用後、形状が大きく収納するにも収納場所にも難しいという不都合を解決できる製麺器の提供。例文帳に追加

To provide a noodle making machine which can solve an inconvenience which is difficult to handle in a general small noodle making machine for household use and is difficult to keep a storage space to place a large shape after use. - 特許庁

茹で後、所要保存時間経過時でも茹で伸びがなく、腰があって歯ごたえのある食感の良好な米麺の製造方法と該方法による米麺を提供すること。例文帳に追加

To provide a method for producing rice noodles that have lateness in getting soft after being boiled even after passage of required preservation time and excellent texture of firmness and chewiness and rice noodles by the method. - 特許庁

常法により製麺して得られた麺類を裁断して茹で処理した後、ほぐし洗い・水切り処理を行い、所望の形状に成形して乾燥処理した後、更に食用油で油揚処理する。例文帳に追加

The method for producing the noodle-state snacks comprises the following process: cutting noodles obtained through an ordinary pasta production process; boiling the cut noodles followed by subjecting the boiled noodles to loosening wash and draining treatment; forming the noodles each into a desired shape; and drying the formed noodles followed by frying the dried noodles with edible oil. - 特許庁

また、本発明は、茎葉状態にあるそばを切断しこれを粉砕して青汁を作り、適量の前記青汁を所定量のそば粉に供給して捏ね上げ、これを適当厚さに延ばし、これを断ち切って製造するそば、うどん、中華麺、洋風麺の製造法である。例文帳に追加

The other objective method for producing such buckwheat noodles, noodles, Chinese noodles or Western-style noodles comprises the following practice: buckwheat in a stems/leaves form is cut and ground to prepare green juice, an appropriate amount of the green juice is fed to a specified amount of buckwheat flour followed by kneading into a dough, which is then spread to an appropriate thickness and subsequently cut. - 特許庁

例文

容器詰め半生状麺類に関し、特に、工場出荷後、常温下でも長期間に渡る保存が可能であって、しかも、開封、調理して摂取する段階の食味が、製造過程で所定の時間熟成して旨味を増した直後の半生状麺の弾力性と歯触り、それに良好な色調と風味とが保持されるようにした、新規な構造からなる容器詰め半生状麺類を提供する。例文帳に追加

To provide packaged half raw noodles with a new structure, especially packaged half raw noodles preservable for a long period even at normal temperature after factory shipment and sustaining springiness, sense of touch by teeth, excellent tone of color and flavor of half raw noodles just after being increased in deliciousness of taste through ripening for a prescribed time in a production process at the stage of opening, cooking and ingesting. - 特許庁